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The aim of this study was to use a predictive model to analyse the growth of a probiotic strain Bifidobacterium animalis subsp. lactis Bb-12 in cow’s, goat’s and soy milk. The Gompertz model was used, and the suitability of the model was estimated by the Schnute algorithm. Except for the analysis of Bifidobacterium animalis subsp. lactis Bb-12 growth, the Gompertz model was also used for the analysis of pH changes during the fermentation process. Experimental results, as well as the values of kinetic parameters obtained in this study, showed that the highest growth rate of Bifidobacterium animalis subsp. lactis Bb-12 was obtained in goat’s milk, and the lowest in soy milk. Contrary to the growth of Bifidobacterium animalis subsp. lactis Bb- 12, pH decreased faster in soy milk than in cow’s milk. The highest rate of pH decrease was also observed in goat’s milk, which is in correspondence with results of various previous studies. The Gompertz model proved to be highly suitable for analysing the course and the fermentation kinetics in these three kinds of milk, and might be used to analyse the growth kinetics of other probiotic and starter cultures in milk.

The objective of this study was to evaluate the influence of honey addition to cow and goat milk fermented with Bifidobacterium animalis subsp. lactis Bb12 on the quality of fermented milks during 28-day storage. Two monofloral honey types, light colored acacia and dark colored chestnut honey were added in concentration of 2.5% and 5.0% (w/v) to milks before the fermentation. Viability of B. animalis subsp. lactis Bb12 and post-acidification during storage were determined. Additionally, effect of honey addition on the sensory quality of fermented milk was also determined. The basic hypothesis of this study was that addition of honey could have influence on the viability of probiotic bacteria and sensory characteristic of fermented cow and goat bifido milk. In this study, the pH values were determined using a pH-meter, and viable count of probiotic bacteria was determined by the standard microbiological methods. The sensory properties of fermented beverages were evaluated after one day of cold storage. In general, honey addition to cow and goat milk favored post-acidification and preserved high cell viability during storage. On the 28th day of storage, the lowest viable count was in control fermented cow sample (3.25 log CFU/mL), and the highest in fermented goat milk supplemented with 2.5% of acacia honey (6.48 log CFU/mL). Addition of honey improved the sensory characteristics of most of fermented products. Sensory properties of acacia honey supplemented fermented milks were significantly better than control samples, especially those with 5.0% acacia honey addition.

Gushing is uncontrolled, eruptive foaming of beer after a bottle has been opened, without previous shaking. This is a phenomenon that affects breweries worldwide and all brands and types of beer. Gushing can be divided into primary (secretion of hydrophobins class II and other fungal metabolites from Fusarium fungi) and secondary gushing (calcium oxalate precipitations and metal ions). One of the methods to reduce the risk of gushing is the early detection of gushing potential of raw materials such as wheat or barley malt. The aim of this study was to determine the impact of wheat infection by Fusarium culmorum and the fungicide treatment on the gushing potential of wheat malt. Standard micro-malting procedure was performed using wheat variety „Lucija" (less susceptible to infections by Fusarium spp.), the sample „A" was the control sample, the sample „B" was treated with fungicide, sample „C" was infected with F. culmorum and treated with fungicide and sample „D" was infected with F. culmorum and was not treated with fungicide. Analyses were performed on dried and stabilized wheat malt samples in order to determine the correlation between the F. culmorum infection and the malt quality parameters (the share of soluble N in malt, Kolbach index, total proteins, soluble proteins and the gushing potential of malt). All analyses were done according to the methods from Analytica EBC. In conclusion, results obtained from this research indicate that the infection of wheat by F. culmorum significantly affects and increases the gushing potential of wheat malt, and this is particularly evident in samples „C“ and „D“ (high gushing potential). By overlooking the selected malt quality parameters (the share of soluble nitrogen in malt which ranges from 0.92 % in sample “A” to 0.98 % in sample “C” ; Kolbach index which ranges from 49 in sample “A” to 51 in sample “D” ; total proteins range from sample “A” - 11.8 % to sample “C” - 12.5 % ; soluble proteins range from 5.75 % in sample “A” to 6.12 % in sample “C”) it is evident that they are correlated with Fusarium infection, as that they are increasing in samples infected with Fusarium

Starch consists of two poymer types ; amylose and amylopectine. Their ratio is starch origin- dependent. Triiodide ions bind characteristically to the amylose and amylopectin molecules of the starch. This can be monitored using spectrophotometry, but recently also direct potentiometry with platinum redox sensor. The absorbance and electrical potential change of the starch- triiodide complex were measured for wheat, potato, corn, rye, barley, rice, tapioca and commercial starch. The results showed characteristic curves for each starch type, corresponding to the specific amylose/amylopectine ratio. The curves were used to determinate starch type-specific parameter values ; for spectrophotometry: starch-triiodide peak wavelength maximum (λmax/nm), maximum absorbance change for λmax (ΔA) and for the direct potentiometry: slope (S) for the linear response region, maximum potential change (ΔE) and relative sensitivity (mV/mg) for potential change in the corresponding starch concentration. Data comparison using these two methods revealed that methods serve to distinguish starch types based on specific triiodide bounding to starch components, but when absolute data changes between starches were compared, no correlation between them has been found.

Sourdough is a semi-product which has been usually used as a starter during fermentation of bread dough. The aim of this study was to determine the influence of three parameters of sourdough fermentation (temperature, water content and type of flour) on the rate of pH value during fermentation of bread dough. Twelve fermentations of sourdough were conducted according to the following experimental design: at three fermentation temperatures (25, 30 and 35 °C), two types of flour (T-400 and T-1100) and two different water contents in THE mixture were used. Each prepared sourdough was added to the mixture for bread dough preparation. Different rates of change in pH per minute (RCpH) for all analyzed samples were determined. The obtained results showed that all of three parameters of sourdough preparation influenced RH during fermentation of bread dough. However, the highest influence on RCpH during fermentation of bread dough had incubation temperature.

In this study, influence of heat and cold (microfiltration) sterilization of fermented cow's and goat's whey was analyzed. Sweet whey produced from cow and goat milk was fermented by the use of two probiotic starters: Lactobacillus casei -01 and Bifidobacterium longum Bb-46. Fermented whey was sterilized by heat treatment (pasteurization ; 80 °C/5 min), as well as by microfiltration. Obtained results show that both types of sweet whey are very suitable mediums for B. longum and L. casei growth. Pasteurization influenced on certain changes in composition of fermented goat and cow whey (contents of NPN, contents of fat in whey), as well as to decrease of pH value of fermented whey. Furthermore, results show that increase of all the examined short (SCFA) and medium (MCFA) chain fatty acids in fermented goat milk was statistically significantly higher than in fermented cow milk. Pasteurization strongly influenced to loss of SCFA and MCFA contents in fermented goat and cow whey. Opposite to heat treatment, microfiltration insifignicantly influenced on SCFA and MCFA contents in fermented whey.

This study was carried out to determine the influence of goat and cow milk fermented by Bifidobacterium longum Bb-46 on the pathogenic Salmonella enteritidis D strain. The basic hypothesis of this study was that fermented goat milk could possibly have a stronger inhibitory effect on the growth of Salmonella enteritidis D than fermented cow milk. The correlation between the inhibitory effect and some fermentation parameters (number of viable cells of Bifidobacterium longum Bb-46 and pH of fermented milk) was also analysed. S enteritidis D strains were isolated directly from the faeces of an infant with diagnosed salmonellosis. The inhibitory effects of goat and cow milk fermented with Bifidobacterium longum Bb-46 were determined on Salmonella-Shigella agar after 0, 5, 10, 15, 20, and 25 h from the start of fermentation. Bifidobacterium longum Bb-46 count and pH values were also measured in samples of goat and cow milk during fermentation. The results obtained have shown a considerably higher inhibitory effect of fermented goat milk on the growth of Salmonella enteritidis D as compared to that of fermented cow milk. At the same time, higher acidity and CFU of Bifidobacterium longum Bb-46 were noted in fermented goat milk in all the phases of the fermentation process. The inhibitory effects of the fermented goat and cow milk on Salmonella enteritidis D growth increased rapidly with the fermentation time. The results indicated high sensitivity of Salmonella enteritidis D to acidity of both fermented milks. Consequently, a significant correlation between the inhibition degree and pH values of fermented goat and cow milk was noted.

The aim of this study was to determine the influence of goat's milk fermented by Bifidobacterium longum Bb-46 on pathogenic Staphylococcus aureus strain, as well as to determine the differences of inhibitory potential between fermented goat's and cow's milk. The results showed significantly higher inhibitory effect of fermented goat's milk on the growth of Staphylococcus aureus compared to that of fermented cow's milk. Fermented goat's milk inhibited the growth of Staphylococcus aureus during the whole fermentation period. In contrast to fermented goat's milk, weaker inhibitory effect of fermented cow's milk was observed only during the first phase of fermentation (incompletely fermented samples with higher pH values and lower number of viable cells of Bifidobacterium longum Bb-46). The obtained results suggested that there was no correlation between changes of pH or CFU of Bifidobacterium longum Bb-46 during fermentation and the inhibitory effect of fermented cow's and goat's milk. However, the results suggested some correlation between the inhibition of Staphylococcus aureus growth and the content of SCFA and MCFA in fermented cow's milk. At the same time, considerably higher amounts of all examined SCFA and MCFA were produced in goat's milk in all the phases of the fermentation process.

The basic hypothesis of this study was that fermented goat milk could have possible stronger inhibitory effect on the growth of Candida albicans than fermented cow milk. Additionally, the correlation between the inhibitory effect and some fermentation parameters (number of viable cells of Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5, pH of fermented milk) was also investigated. The results showed significantly higher inhibitory effect of fermented goat milk on the growth of C. albicans, compared to that of fermented cow milk. There was no significant correlation between changes of pH or CFU of analyzed probiotic strain during fermentation and the inhibitory effect of fermented goat and cow milk.

The aim of this study was to determine the influence of goat milk fermented by ABT-2 culture (Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12 and Streptococcus thermophilus) on uropathogenic Candida albicans strain, as well as to determine the differences of inhibitory potential between fermented goat and cow milk. According to the results of our previous studies, the basic hypothesis of this study was that fermented goat milk could have possible stronger inhibitory effect on the growth of Candida albicans than fermented cow milk. C. albicans strains were isolated directly from the vaginas of women with clearly determined bacterial vaginosis. Additionally, the correlation between the inhibitory effect and some fermentation parameters (number of viable cells of Bifidobacterium lactis Bb-12, number of viable cells of Lactobacillus acidophilus La-5, pH of fermented milk, content of short (SCFA) and medium (MCFA) fatty acids in fermented milk) was also investigated. The results showed significantly higher inhibitory effect of fermented goat milk on the growth of Candida albicans, compared to that of fermented cow milk. There was no significant correlation between changes of pH or CFU of analysed probiotic strain during fermentation and the inhibitory effect of fermented cow milk. However, significantly higher correlation between fermentation parameters and the antagonistic activity of fermented goat milk against Candida albicans was noted. Fermentation process was faster in goat than in cow milk, as well as considerably higher amounts of all examined SCFA and MCFA were produced in goat milk in all the phases of the fermentation process.

This study was carried out to determine the intensity of production of acetic acid, short (SCFA) and medium (MCFA) chain fatty acids in cow and goat milk fermented by the use of Bifidobacterium longum Bb-46. Amounts of SCFA and MCFA in fermented goat and cow milk were determined by the use of GC/FID method. Concentration of acetic acid in the samples of fermented goat and cow milk were measured using GC/MS method. Furthermore, the growth rates of Bifidobacterium longum Bb-46 and it s fermentation activity in goat and cow milk were also determined. Obtained results suggest higher metabolic activity of Bifidobacterium longum Bb-46 in goat than in cow milk. Bifidobacterium longum Bb-46 grew better in goat than in cow milk. Consequently, pH values decreased more rapidly during the fermentation of goat milk. Contents of all the examined SCFA and MCFA, as well as of acetic acid, increased more rapidly in goat milk during the whole fermentation process.

This study was carried out to determine the influence of probiotics from fermented goat and cow milk produced by using of ABT-2 culture (Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12 and Streptococcus thermophilus) on uropathogenic E. coli strains. The correlation between the inhibitory effect and the time of fermentation (number of viable probiotic cells and pH of fermented milk) was also determined. E. coli strains were isolated directly from the vaginas of women with clearly determined bacterial vaginosis. The inhibitory effect of ABT-2 culture of goat and cow milk was determined on E. coli selective Endo agar at 0, 1, 2, 3, 4, 5, 6, 7, and 8 hours from the start of fermentation. LAB count and pH values were also measured in ABT-2 culture samples during fermentation. Results showed that the inhibitory effect of the ABT-2 culture from goat milk on E. coli growth increases with time. In contrast to fermented goat milk, the highest inhibitory effect of the ABT-2 culture from cow milk occurred in the middle of fermentation. There was no significant correlation between changes in pH during fermentation and the inhibitory effect of ABT-2 culture from either cow or goat milk.

Acidic and enzymatic coagulation of milk are complex processes which proceed in several phases and are dependent upon many different parameters. The formation of coagulum during lactic-acidic fermentation is in fact acidic coagulation of milk. It occurs because of an increase in concentration of lactic acid, which causes a decrease in pH. Enzymatic coagulation of milk has been analytically described by means of mathematical models by many authors. Although enzymatic and acidic coagulation of milk do not proceed according to identical physical and chemical rules, it is possible to compare then kinetically. The aim of this paper was to combine the kinetics of enzymatic and acidic coagulation of milk and to mathematically present the changes that develop during lactic-acidic fermentation of milk. The models presented in this paper a more complex mathematical analysis of the coagulation of the protein content of milk during lactic-acidic fermentation. Application of the models enables the analysis and comparison of the kinetics of coagulation in different types of milk with various types of fermented dairy products manufactured with lactic acid bacteria. Mathematical combination of coagulation kinetics of the protein complex in milk with reological characteristics of the obtained fermented dairy products enables easier defining of parameters for lactic acidic fermentation.

"Special" is popular term used for bread types not made from white wheat flour. The wide range of such products includes whole-grain, rustic breads, breads with addition of cereal and oil crops and/or supplemented with soya flour, corn flour breads and many others. A higher nutritional value is attributed to all these varieties compared to usual wheat flour. It is also common practice to enrich bread with vitamins and minerals to increase their nutritional value even further. A trend of heightened awareness on the relationship between nutrition and health in Croatia has brought about an increased interest in "special" breads. In this paper production and sale of a few varieties of special breads (Zrnopan, Viprodia, Krumpirko, Kukuruzni kruh) was followed over a year in a big shopping center in Osijek. The problems of introducing these varieties into production assortment considering existing technological lines were assayed. A net diagram describing these problems is presented. The expenditure of raw materials and energy, as well as the sale of these bread varieties were also monitored over the same time period. The present data indicate the importance of continual advertising and education of consumers in regard to nutritional and health advantages that "special" breads offer. This resulted in steady and significant rise in the sale of these varieties over the monitored period. The results on raw materials and energy consumption also accentuate specificities in the production of these varieties and the need for flexibility of production lines.

In this paper the rheological properties of goat and cow acidophillus milk with different share of dry matter and bacterial strain Lactobacillus acidophilus (La) inoculum, after fermentation and during nine storage days at 4 0C, were investigated. The increase of milk dry matter share dramatically influenced the rheological properties (shear stress values) of goat and cow acidophillus milk coagulum unlike the bacterial strain inoculum which had a slight influence. The shear stress values of goat acidophillus milk are mostly lower than the shear streess values of cow acidophillus milk. During the six storage days the increase of the shear stress values of goat and cow acidophillus milk coagulum was noticed, but after the ninth day there was a dramatic decrease of these values.

The cow acidophilus milk is a known and appreciated dairy product due to its sensory chracteristics and good nutritive value. Lately, the goat acidophilus milk production has been more investigated because the goat milk has high nutritional quality which is based on the specific chemical composition and structure. The rheological properties of curd are one of the basic parameters of fermented milk products quality. Milk curdling occurs as a consequence of the pH value lowering during milk fermentation. It is the result of the caseinate complex demine-ralization and water molecules discharged from the lactic caseinate lattice owing to H+-ions concentration increase. In this paper, the rheological properties of goat and cow acidophilus milk with and without the addition of 1 and 2 % of skimmed milk powder and along with 3 and 5 % inoculation of bacteria Lactobacillus acidophilus were determined. Rheological characteristics of all samples were determined at the end of fermentation and after 3, 6 and 9 days of storage at 4 0C. The aim of of this work was to establish the differences in the curd structure between goat and cow acidophilus milk and to compare those differences with fermentation velocities. The lactic acid fermentation velocity was higher in a goat milk which was shown in higher concen-tration of H+-ions and in higher potencial acidity. In spite of higher H+-ions concentration goat acidophilus milk had a lower apparent viscosity at the end of fermentation than cow acidophilus milk. During the storage time the apparent viscosity of goat acidophilus milk was considerably increased while the changes of cow acidophilus milk were absent or minor. Higher share of the inoculated lactic acid fermentation bacteria (5 %) influenced both fermentation velocity and rheological properties of goat and cow acidophilus milk curd.

Intolerancija na laktozu javlja kod osoba koje ne mogu probaviti laktozu (mliječni šećer). Postoji više različitih vrsta intolerancije na laktozu: kongenitalna laktoza intolerancija, primarna hipolaktazija i sekundarna intolerancija laktoze. Kod svih navedenih tipova je konzumiranje mlijeka i mliječnih proizvoda problematično, zbog visokog udjela laktoze. Od funkcionalne hrane koja se koristi u prehrani osoba s intolerancijom na laktozu najzastupljenija su fermentirana mlijeka i proizvodi od fermentiranog mlijeka. Razlog tomu je taj što je u njima dio laktoze preveden u mliječnu kiselinu, pomoću mikroorganizama (probiotika), koji su dodani tijekom njihove proizvodnje. Tako je u fermentiranim mliječnim proizvodima udio laktoze smanjen, a povećan udio mliječne kiseline, čime je olakšana njihova probavljivost. Lactose intolerance occurs in people who can not digest lactose (milk sugar). There areseveral different types of lactose intolerance: congenital lactose intolerance, secondary lactose intolerance and primary lactose intolerance. In all three types is milk and dairy products consumption presents a problem because of the high lactose representation. Most functional food which is used in the diet of people with intolerance to lactose are fermented milk and products made from fermented milk. The reason for this is that in them is part of lactose converted to lactic acid by microorganisms (probiotics), which were added during their manufacture. Thus, in fermented milk products part of lactose is reduced, but part of lactic acid is increased, what facilitates their digestibility.

Mljekarska industrija je najveći korisnik bakterija mliječne kiseline, kao starter kultura i probiotičkih kultura, u proizvodnji različitih fermentiranih mliječnih proizvoda. Fermentirani mliječni proizvodi predstavljaju 20 % ukupne svjetske proizvodnje fermentirane hrane. U dobivanju fermentiranih mliječnih proizvoda sudjeluju bakterije mliječne kiseline koje svojom metaboličkom aktivnošću doprinose povećanju nutritivne i terapijske vrijednosti proizvoda. To se očituje u povećanoj koncentraciji nekih vitamina i enzima, egzopolisaharida i bioaktivnih peptida te mliječne kiseline kao glavnog proizvoda metabolizma ovih bakterija, ali i octene kiseline. Terapijski učinak bakterija mliječne kiseline, odnosno zdravstvena korist fermentiranih mliječnih proizvoda, može biti izražena u slučajevima nepodnošljivosti laktoze, infekcije probavnog sustava, virusne dijareje, dijareje uzrokovane antibiotičkom terapijom, u prevenciji i terapiji putničke dijareje te gastritisa uzrokovanog bakterijom Helicobacter pylori. Najnovija istraživanja ukazuju na značajnu ulogu fermentiranih mliječnih proizvoda u smanjenju koncentracije kolesterola, krvnog tlaka, smanjenju rizika nastajanja raka debelog crijeva te drugih upalnih bolesti crijeva što je rezultat imunostimulacijskog učinka bakterija mliječne kiseline prisutnih u fermentiranim mliječnim proizvodima. Dairy industry is the largest recipient of lactic acid bacteria as starter cultures and probiotic cultures, the production of various fermented dairy products. Fermented milk products represent 20% of total world production of fermented foods. In obtaining a fermented dairy products involved lactic acid bacteria by their metabolic activities contribute to increasing the nutritional and therapeutic value of the product. This is manifested in the increased concentration of some vitamins and enzymes, and bioactive peptides EPS and lactic acid as the main product of metabolism of these bacteria. Therapeutic effect of lactic acid bacteria, and health benefits of fermented milk products, can be expressed in cases of lactose intolerance, gastrointestinal infections, viral diarrhea, diarrhea caused by antibiotic therapy, prevention and therapy of travel diarrhea and gastritis caused by Helicobacter pylori. The latest studies indicate the important role of fermented dairy products in reducing cholesterol, blood pressure, reduce the risk of colon cancer and other inflammatory bowel diseases as a result imunostimulacijskog effect of lactic acid bacteria present in fermented dairy products.